Celery soup

Ingredients for 4 servings:

• 1 m.-large celeriac
• 1 onion(s)
• 2 apples, sour
• 1 liter vegetable broth
• e.g. milk
• e.g. salt and pepper
• nutmeg
• Apple cider vinegar
• 4 trout fillet(s), smoked
• n. B. Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with trout fillets and apple

Quarter, peel, and slice the celery. Peel and dice the onion. Wash, quarter, peel, and slice the apples. Melt the clarified butter in a large saucepan. Sauté the onions until translucent. Add the celery and apples and continue sautéing. Pour in the vegetable stock and season with salt and pepper. Let the soup simmer for about 20 minutes. Now puree everything, adding enough milk to make a creamy soup. Season again with salt, pepper, nutmeg, and apple cider vinegar. Lightly shred the trout fillets and serve with the soup. The soup also tastes delicious if you replace some of the stock with dry white wine. Of course, the soup also tastes good without the fish as a vegetarian version. Serve with croutons.